French Lentil Kale And Kabocha Squash Soup Recipe 455

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FRENCH LENTIL, KALE AND KABOCHA SQUASH SOUP RECIPE - (4.5/5)



French Lentil, Kale and Kabocha Squash Soup Recipe - (4.5/5) image

Provided by á-170117

Number Of Ingredients 13

2 cups of French lentils dry
1 1/2 quart water
3 TS duck fat
4-5 strips of previously cooked bacon
1 leek
1 medium Kabocha squash, chopped and peeled
3-4 handfuls of chopped kale
1/2 cup coconut milk
1 quart chicken bouillon
1 TS sea salt
1 ts curry
1 ts cumin
1 pinch

Steps:

  • Wash the lentils in a colander and put in a pressure cooker with the water and some sea salt. Turn the heat up and boil the lentils for about 20 min. Turn off and let the cooker cool down. Take a 6 quart Dutch oven and melt the duck fat in it. Add the chopped up leek. When the leek gets bright green and the white parts translucent, drop in the kabocha squash cubes. And a little bit later, the kale (make sure you remove the big chunky veins of the kale leaves.) Incorporate everything with a wooden spoon, while adding a 1TS sea salt, 1 ts Curry, its cumin, 1 ts cayenne, a pinch of cinnamon Stir everything well. Add the bouillon and the coconut milk. let it come to a boil. Let it boil for as long as it needs to soften the kabocha (keep testing for softness) When it softens, take a handheld blender and blend a little bit, to make it creamier. Leave most of it chunky! Now scoop the boiled lentils in the soup and stir well. Enjoy with your favorite bread!

SAVORY LENTIL AND SQUASH SOUP



Savory Lentil and Squash Soup image

Provided by Donna Goodwin

Categories     Soup/Stew     Bean     Herb     Onion     Tomato     Vegetable     Lentil     Butternut Squash     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

5 1/2 cups (or more) canned vegetable or chicken broth
1 pound butternut squash, peeled, seeded, chopped (about 2 cups)
1 cup chopped onions
1 cup lentils
1 ripe tomato, peeled, cored, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1 large garlic clove, minced
1 bay leaf

Steps:

  • Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

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